Serves 6
50 min
Chicken Pita Stir Fry
Recipe GLPRde71b614715a57
A vibrant Mediterranean-inspired dish featuring tender stir-fried chicken breast combined with a colorful medley of fresh vegetables including red and green peppers, red onion, red cabbage, carrots, mushrooms, and corn, all seasoned with garlic and savory stir-fry sauce. Served alongside fluffy white rice and warm pita bread topped with melted provolone cheese, this complete meal is wholesome, satisfying, and packed with vegetables.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2½ breasts Boneless chicken breasts
3 tablespoons Olive oil
2 cloves Garlic cloves, minced
1½ cups Red bell pepper, diced
1½ cups Green bell pepper, diced
1½ cups Red onion, sliced
1½ cups Red cabbage, shredded
1½ cups Carrot, julienned
1½ cups Mushrooms, sliced
1½ cups Corn kernels
1 jar Stir fry sauce
2½ tablespoons Sea salt
2 packages White rice
6 Pita bread
6 slices Provolone cheese slices
Directions
Prepare the white rice according to package directions and set aside, keeping it warm.
Pat the chicken breasts dry and cut into bite-sized cubes or thin strips. Season generously with sea salt.
Heat 1.5 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering.
Add the seasoned chicken pieces and cook until golden and cooked through, reaching an internal temperature of 165°F, approximately 8-10 minutes. Remove and set aside.
Add the remaining 1.5 tablespoons of olive oil to the same skillet and heat until hot.
Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
Add the red pepper, green pepper, red onion, and carrot to the skillet, stirring frequently and cooking for 3-4 minutes until they begin to soften.
Stir in the red cabbage, mushrooms, and corn kernels, continuing to cook for another 3-4 minutes while stirring occasionally.
Return the cooked chicken to the skillet and pour in the stir fry sauce, tossing everything together until well coated and heated through, about 2-3 minutes.
Warm the pita bread in a dry skillet or directly over a flame for 1-2 minutes per side until soft and pliable.
Place one slice of provolone cheese on each warm pita bread, allowing it to soften slightly from the residual heat.
Divide the cooked rice among six serving plates. Top each plate with a cheese-topped pita and a generous portion of the chicken and vegetable stir fry mixture.
